SGFS: Healthy Chicken Rice

Hi all (: So I've come up with something called the Singapore Food Series aka SGFS. Each week I'll healthify one Singaporean dish (food) and post it on my blog! Singaporean food is pretty unhealthy so I decided healthifying some local favourites would benefit those who live here. Even if you aren't Singaporean, you can still try the recipes to create some clean Singapore classics!

The first recipe I've decided to healthify is the unofficial national dish of Singapore, Chicken Rice. I made the stock on my own by boiling 2 cups of water with chicken bones. This healthy chicken rice tastes just like a mild version of chicken rice and is so good!

Ingredients

Chicken:

1 chicken breast 

1 tsp Chinese rice wine 

1/2 tsp light soy sauce 

1/4 tsp garlic, minced

1/2 tsp ginger, grated

1 spring onion bulb

1/2 tsp ginger, grated 

1 spring onion bulb

1/4 tsp sesame oil

Rice: 

1 tsp sesame oil

1/4 tsp ginger, grated

1/4 tsp garlic, minced

1/4 cup brown rice, uncooked

1 2/3 cup chicken stock

1 Pandan leaf 

Soup:

1/3 cup chicken stock 

Garnishing:

Cucumber, chili, coriander leaves

Method

Chicken: 

1. Marinate chicken breast in rice wine and light soy sauce

2. Pound 1/4 tsp garlic, 1/2 tsp ginger and 1 spring onion bulb to a paste.

3 Slit a pocket in the chicken breast and rub paste inside.

4 Bring a pot of water to boil.

5 Turn off the fire. Add chicken, 1/2 tsp ginger and 1 spring onion bulb to the water. Leave to stand for 20min. Transfer the chicken breast to cold water. When cool, rub poached chicken breast with 1/4 tsp sesame oil and slice. 

Rice: 

1. Heat sesame oil in sauce pan.

2. Fry ginger and garlic.

3. Add uncooked rice and stir fry briskly for a minute.

4. Pour in 1 2/3 cup chicken stock and a pandan leaf. Cook rice. 

Serve with cucumber, chili and remaining chicken stock. Place coriander leaves in chicken stock.